Louisiana chicken sausage

Discussion in 'Sausage' started by werdwolf, Apr 7, 2009.

  1. werdwolf

    werdwolf Master of the Pit OTBS Member

    Well, I haven't posted anything in a while, and I decided to try to be more healthy (not really). Made up this chicken sausage, as adapted from Bruce Aidells' Complete Sausage Book

    2 cups sliced onions
    1 1/2 lbs boned chicken thighs (2 lbs with bones)
    1 1/2 lbs turkey thighs or ground turkey
    1/2 lb bacon in diced
    1/4 cup sweet paprika
    1 1/2 TBS garlic diced
    1 TBS black pepper
    2 tsp mustard seeds
    2 tsp dried thyme
    1 tsp dried ground mustard
    1 tsp sugar
    1 tsp cayenne pepper (I went heavy)
    1 tsp dried sage
    1 tsp dried oregano
    1 tsp red pepper flakes (I went heavy)
    1/2 tsp allspice
    1/2 tsp mace
    2-3 tsp salt

    Simmer onions until translucent then cool.

    I mix all of my spices together
    lay out the meat evenly on a cookie sheet , add spices, add onions. Grind (I only have 2 size plates and use the larger one). fry sample for taste and adjust spices as needed. second grind, stuff.

    I used this in a red beans and rice mixture.

    Start making rice. Brown the sausage in cast iron, high heat, with a little canola oil. remove sausage. deglaze with cooking sherry or red wine. Add rice then beans. Add tomato paste (the kind in the tube that's double strength, about 1 tsp)and I added cilantro and some red curry paste, about 1/2 tbsp. Then add little water as necessary. Add olive oil and sausage. stir until warm.


    This is strong in paprika, so use the good stuff. It is also a little spicy, be forewarned!
  2. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Great looking stuff Werd. Nice job.
  3. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Nice work. My wife spied some chicken, spinach, basil sort of sausage at Sams this past weekend. Now she wants me to make some. This gives me a place to start.
  4. solaryellow

    solaryellow Limited Mod Group Lead

    I know this is an old post but I tried this recipe a few weeks ago and it turned out great. As stated, it is pretty spicy but lots of flavor.
  5. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

  6. werdwolf

    werdwolf Master of the Pit OTBS Member

    Glad you liked it.
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now our daughter has been asking me to do some chicken sausage. Maybe this one will be better then my Jerk chicken sausage I made a few weeks ago. The Jerk recipe came from out adopted son in Jamaica. It was pretty darn hot to me.
  8. solaryellow

    solaryellow Limited Mod Group Lead

    I think you will like this one Mark. Werdwolf put together a very tasty recipe with this one. I may back off the cayenne pepper flake next time I make it. I went with a tablespoon of cayenne flake instead of 1tsp of cayenne powder + 1tsp red pepper flake. The heat grew with every bite and it was manageable but the next morning not so much. 
  9. werdwolf

    werdwolf Master of the Pit OTBS Member

    Would love that Jerk recipe.
  10. solaryellow

    solaryellow Limited Mod Group Lead

    This one isn't originally designed for chicken but it would translate well for it. I have made this before and it will make your softest toilet paper feel like ghost chili dipped sandpaper the next morning. http://lpoli.50webs.com/index_files/Jerk Sausage.pdf
  11. werdwolf

    werdwolf Master of the Pit OTBS Member

    Having trouble picturing 3 oz of habenero's, but doesn't seem like to many for 5 lbs.  Anyway bookmarked this and will have to give it a try.  Thanks.
  12. solaryellow

    solaryellow Limited Mod Group Lead

    I thought the same thing at the time. [​IMG]

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